Rinse sushi rice under cold water until clear, then combine with water in a saucepan and bring to a boil, reduce heat and simmer for 15 minutes, then let it rest for 10 minutes.

Mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into slightly cooled sushi rice and let cool to room temperature.

Press the sushi rice into an 8x8 inch baking dish, wrap with plastic, and refrigerate for at least 30 minutes.

Cut the chilled rice into 12 rectangles, spray with oil, preheat air fryer to 400°F, and air fry for 12-15 minutes until golden.

For mango tartare, combine diced mango, cucumber, red onion, lime juice, soy sauce, sesame oil, sesame seeds, and chili flakes; mix gently.

Whisk together mayonnaise, gochujang, lime juice, and sweetener in a bowl until smooth.

Top each crispy rice piece with mango tartare, drizzle with gochujang mayo, and garnish with nori strips, sesame seeds, and scallions.